This Tuscan cook combines bitter herbs and greens with garlic and marinated artichoke hearts into a vegan sauce that pairs beautifully with chunky pasta shapes such as fusilli. We preferred neutral oil blended into the sauce because its flavor doesn’t compete with the other ingredients, but we drizzle on extra-virgin olive oil just before serving. Either canned or marinated artichoke hearts work well. Add the pasta and ¼ cup cooking water to the pesto; toss, adding more cooking water to thin. Serve topped with chopped artichokes and drizzled with olive oil.

Source: ABC News July 05, 2021 11:48 UTC